It all begins with a fresh pork leg. The fresh pork leg is trimmed and sprinkled with salt on its surface. This starts the process of dehydration that occurs within controlled cells at 2-3 °C, and with approximately 75% humidity to prevent the growth of unwanted microbial loads. As part of the process, the product is salted and washed over a period of 20 days. The leg undergoes further dehydration for about 90-100 days and is then stored in the cells for ageing and constantly controlled. The average duration of curing is around eight months, after which the product is stamped by the consortium and labelled. Once the process is complete, the leg is sliced, ATP packed, labelled and ready for sale and consumption.
- Origin from a fresh pork leg with an average curing duration of 8 months.
- Produced without the use of nitrates, nitrites and preservatives.
- With a sweet and fascinating taste, it is a treasured Italian product made in an Italian factory and perfectly sliced for an Antipasto platter or for a panino.
Nutritional Information per 100g
Energy (kJ): 957
Energy (kcal): 229
Protein (g): 28
Carbohydrate (g): 0.5,
of which sugars (g): 0
Fat (g): 13,
of which saturates (g): 4.4
Salt (g): 5.7
Lactose Free: Yes
Suitable for Vegetarians: No
Suitable for Vegan: No
Gluten Free: Yes
To be refrigerated at 0-4°C
Prosciutto crudo is a staple in Italian cuisine and is a versatile ingredient that can be used in a variety of dishes. Its salty and savoury flavour makes it a great addition to antipasti platters, where it can be served with other cured meats, cheese, and olives. It can also be used as a pizza topping or added to pasta dishes to give them a rich and flavorful taste. Overall, prosciutto crudo is a delicious and popular ingredient that adds a unique touch to many different dishes.
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